Receta de cordero con chocolate picante
Our head chef, José Cortés, wanted to surprise us today with a dish that combines very traditional Mallorcan elements, such as lamb and ensaimada, to create a dish with surprising flavors.
In this case we will add to the lamb, cooked at low temperature, a chocolate sauce with spices, a pear ceviche and a touch of candied orange that will bring freshness and contrast of flavors.
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Recental lamb
1 pinch of salt
1 pinch of pepper
1 pinch of sugar
Fresh thyme
Fresh rosemary
Treurer extra virgin olive oil
Half a glass of water
Half a glass of sugar
Peel of an orange
For the chocolate sauce
100 gr. of chocolate
200 gr. of fresh unwhipped cream
1 Thai chili pepper
2 pinches of Russell Hanud
1 pear
1 onion
1 lime
1 pinch of salt
Treurer extra virgin olive oil
1 ensaimada
For decoration
Basil leaves
Treurer extra virgin olive oil
Roner or, failing that, traditional oven.
We will use a suckling lamb (it is not necessary that it is suckling lamb) and we will cook it at low temperature using a roner.
Put the lamb in a vacuum bag and add a sprig of thyme, a sprig of rosemary, two bay leaves and two cloves of garlic previously crushed.
Season with salt and pepper and add the Treurer oil so that it is impregnated with the flavor of all the ingredients. Seal the bag and put it in the roner. Cook at 70º for 12 hours.
(English subtitles available)
If we do not have a roner, we can prepare the lamb in the traditional way. In this case, we would place it on a tray with the rest of the ingredients and cook it in the oven for 3 or 4 hours.
PRO TIP! In case of cooking in a traditional oven, do not forget to introduce, at the same time, a small glass of water so that the lamb is always kept moist.
We will prepare a syrup to confit some orange peels.
In a saucepan, add 50% water and 50% sugar. While it melts over low heat, cut some orange peels into julienne strips. They should be very thin strips.
We introduce them in the syrup and let them confit, keeping the fire at low intensity, while we move on to the preparation of the chocolate.
In another hot saucepan pour 200 gr. of unwhipped cream and add 100 gr. of chocolate and let it melt little by little, stirring constantly.
Once melted, we add two pieces of Thai chili pepper that will give a spicy touch to the chocolate. Continue stirring. We also add a pinch of Russell Hanud, which will give a touch of cinnamon flavor.
Once everything is mixed, remove the chili pieces and set aside.
Peel the pears, remove the core and cut them into very thin slices. We also cut the onion into very thin slices and then into very small julienne strips.
Mix it in a bowl and add lime juice, a little oil and salt.
Mix vigorously.
This is the most striking part of the preparation.
In a hot frying pan we are going to let the ensaimada rest on its oiliest part (lower part). This will make the ensaimada butter create an oily film.
Turn the ensaimada over, this time to caramelize the powdered sugar that accompanies the top of the ensaimadas.
PRO TIP! At this point, place a plate on the lower part of the ensaimada, and apply a little pressure, just for three seconds, on the ensaimada, so that the result in the final plating is finer.
Is the syrup ready? Then we are going to begin to plate all our preparations without letting them cool.
On the bottom of the plate we will place the complete ensaimada and, on top of the ensaimada, we will place the lamb. This lamb, after cooking at low temperature, melts by itself.
We will sprinkle everything with chocolate sauce. On top of the sauce, place two or three spoonfuls of the pear ceviche and five or six pieces of the candied orange.
Garnish with a few leaves of good herbs and a drizzle of Treurer extra virgin olive oil.
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